Crab and Shrimp Remoulade

  • September 09, 2020
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Makes 6 - 8 servings

  • 1 quart water
  • 1 lemon, halved
  • 2 teaspoons salt
  • 1 teaspoon cayenne
  • 2 pounds medium-size shrimp, peeled and deveined
  • 1 pound lump crabmeat, picked over for shells and cartilage

Combine the water, lemon, salt and cayenne in a medium-size saucepan and bring to a boil. Add the shrimp and boil until the shrimp turn pink, 2 to 3 minutes. Remove from the heat and let stand, covered, for 1 minute. Drain and cool.

Combine the shrimp and crabmeat in a bowl and add enough of the remoulade sauce to coat evenly. Cover and chill for 1 to 2 hours before serving on a bed of shredded iceberg lettuce.

Remoulade Sauce: Makes about 2 cups

  • 1 cup mayonnaise
  • 2 tablespoons prepared horseradish
  • 2 tablespoons ketchup
  • 1 tablespoons Creole mustard
  • 2 tablespoons finely chopped green onions (green part only)
  • 2 tablespoons finely chopped fresh parsley leaves
  • 2 tablespoons finely chopped celery
  • 1 teaspoon sweet paprika
  • 1 teaspoon hot sauce
  • 1 teaspoon fresh lemon juice
  • Salt and freshly ground black pepper to taste

Combine all the ingredients in a bowl and stir to blend. Store in an airtight container in the refrigerator until ready to use.

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